# CTE Resource Center - Verso - Culinary Arts Specialization Task 420644042

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Develop a purchase order based on a menu.

Definition

Development should include
  • working with different vendors
  • incorporating perishable and nonperishable food items in the order
  • setting up a specification guide
  • using product terminology.

Process/Skill Questions

Thinking
  • What is a purchase order?
  • What is a supply order?
  • How do economic trends affect a purchase order?
  • How does purchasing affect food cost?
Communication
  • Why are vendors important when developing a menu?
  • What resources can be used to determine menu item availability?
Leadership
  • What are the steps involved in developing a purchase order?
  • Who controls/manages the amount of inventory as it relates to a purchase order?
Management
  • Who determines which vendor to use?
  • What tools could management use to reinforce understanding of product terminology?
  • Who ensures that inventory controls are correct?
  • Who verifies accounts receivable information?
  • How can purchasing increase or decrease profits?

Related Standards of Learning

English

12.6

The student will write in a variety of forms to include persuasive/argumentative reflective, interpretive, and analytic with an emphasis on persuasion/argumentation.
  1. Apply components of a recursive writing process for multiple purposes to create a focused, organized, and coherent piece of writing to address a specific audience and purpose.
  2. Produce arguments in writing that develop a thesis to demonstrate knowledgeable judgments, address counterclaims, and provide effective conclusions.
  3. Use a variety of rhetorical strategies to clarify and defend a position organizing claims, counterclaims, and evidence in a sustained and logical sequence.
  4. Blend multiple forms of writing including embedding a narrative to produce effective essays.
  5. Adapt evidence, vocabulary, voice, and tone to audience, purpose, and situation.
  6. Use words, phrases, clauses, and varied syntax to connect all parts of the argument creating cohesion from the information presented.
  7. Revise writing for clarity of content, depth of information, and technique of presentation.
  8. Write and revise to a standard acceptable both in the workplace and in postsecondary education.
  9. Write to clearly describe personal qualifications for potential occupational or educational opportunities.

12.7

The student will self- and peer-edit writing for Standard English.
  1. Use complex sentence structure to infuse sentence variety in writing.
  2. Edit, proofread, and prepare writing for intended audience and purpose.
  3. Use a style manual, such as that of the Modern Language Association (MLA) or the American Psychological Association (APA), to apply rules for punctuation and formatting of direct quotations.

12.8

The student will analyze, evaluate, synthesize, and organize information from a variety of credible resources to produce a research product.
  1. Frame, analyze, and synthesize information to solve problems, answer questions, and generate new knowledge.
  2. Analyze information gathered from diverse sources by identifying misconceptions, main and supporting ideas, conflicting information, point of view, or bias.
  3. Critically evaluate the accuracy, quality, and validity of the information.
  4. Cite sources for both quoted and paraphrased ideas using a standard method of documentation, such as that of the Modern Language Association (MLA) or the American Psychological Association (APA).
  5. Define the meaning and consequences of plagiarism and follow ethical and legal guidelines for gathering and using information.
  6. Demonstrate ethical use of the Internet.

Other Related Standards

FCCLA National Programs

Career Connection: My Career

 

Career Connection: My Life

 

Career Connection: My Path

 

Career Connection: My Skills

 

Power of One: A Better You

 

Power of One: Working on Working

 

FCCLA: STAR Events (2019)

Check the national FCCLA portal.

 

Culinary Math Management

 

Entrepreneurship

 

Hospitality, Tourism, and Recreation

 

Professional Presentation

 

National Standards for Family and Consumer Sciences Education

8.6.1

Apply principles of purchasing, receiving, and storing in food service operations.